Grilled Sesame Salmon Grilled Sesame Salmon 2 medium cucumbers, peeled, halved lengthwise, seeded, and thinly sliced 1 tablespoon salt, plus additional to taste 4 tablespoons rice vinegar, divided 2 tablespoons fresh lime juice, divided 2 tablespoons reduced-sodium soy sauce 2 tablespoons tahini or smooth, natural peanut butter 1 tablespoon plus 1 teaspoon toasted sesame oil, divided 1 clove garlic, chopped 1 teaspoon chopped fresh ginger 4 salmon fillets (about 5 ounces each) 1/2 small red onion, very thinly sliced 6 cups baby arugula or salad greens Place cucumbers in strainer set in sink; toss with 1 tablespoon salt. Press kitchen towel on cucumbers; drain at least 1 hour or up to 3. To make sauce, combine 2 tablespoons vinegar, 1 tablespoon lime juice, soy sauce, tahini, 1 tablespoon oil, garlic, ginger, and 1 tablespoon water in blender; puree until combined. Preheat grill to medium-high. Season both sides of salmon with salt. Place skin side down on grill; cook 3 minutes, or until skin shrinks and separates from flesh. Flip; cook 4 minutes, until done. Toss cucumbers with remaining 2 tablespoons vinegar, 1 tablespoon lime juice, 1 teaspoon oil, and sliced onions. Refrigerate until serving. Divide arugula equally among four plates. Top each serving with salmon, then cucumbers. Drizzle sauce over servings.